Description
A creamy, cheesy Chicken Tetrazzini that’s easy to make, perfect for a comforting dinner.
Ingredients
- 16 oz linguini
- 1/4 cup butter, softened
- 1 rotisserie chicken, shredded
- 2 cups mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- 1/4 cup parmesan cheese, grated
- 2 (10.5 oz) cans cream of chicken condensed soup
- 1 (8 oz) block cream cheese, softened
- 5 garlic cloves, minced
- 1 cup sour cream
- 1.5 cups chicken broth
- 1 tsp dried parsley
- 1/2 tsp pepper
- 1 tsp Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C).
- Boil noodles to al dente according to the package instructions.
- Combine all sauce ingredients in a mixing bowl and whisk until smooth.
- Add half of the shredded cheeses, shredded chicken, and noodles to the sauce; toss to coat.
- Butter a casserole dish and pour the pasta mixture into it, spreading evenly.
- Top with remaining cheese and sprinkle with dried parsley.
- Bake for 35 minutes or until bubbly and golden brown.
- For serving, add seasoning salt and red pepper flakes if desired.
Notes
Serve with warm dinner rolls or Texas toast and a side of steamed broccoli or salad.